Gralloch vs. Offal — What's the Difference?

The entrails or offal of a dead deer.

Offal (), also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle.

To eviscerate a deer.

The entrails and internal organs of an animal used as food

Offal of a deer.

Waste material or byproducts from a manufacturing process.

Meat, including internal organs (such as liver, heart, or kidney) and extremities (such as tail or hooves), that has been taken from a part other than skeletal muscles. Also called variety meat.

Refuse; rubbish.

The internal organs of an animal, used as food.

A by-product of the grain milling process, which may include bran, husks, etc.

A dead body; carrion.

That which is thrown away as worthless or unfit for use; refuse; rubbish.

The rejected or waste parts of any process, especially the inedible parts of a butchered animal, such as the viscera.

A dead body; carrion.

That which is thrown away as worthless or unfit for use; refuse; rubbish.

Viscera and trimmings of a butchered animal often considered inedible by humans